Portuguese chorizo & chickpea stew with side salad
- 18 cups vegetable broth
- 3 yellow onions
- 1 ½ lbs pork chorizo
- 1 ½ cups kalamata olives
- 12 cups kale
- 4 ½ cups canned chickpeas
- ⅓ cup minced garlic
- 4 ½ cups canned diced tomatoes
- 3 bay leaves
- 1 ½ cups white wine
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 12 cups lettuce
- 1 ½ cups shredded carrot
In a large pot, bring broth to a boil.
Peel and dice onion. Dice chorizo. Coarsely chop olives and kale (removing the tough center stems). Drain and rinse chickpeas.
In a separate soup pot over medium heat, add onion, garlic, chorizo and a pinch of salt and pepper. Cook, stirring, until onion is translucent, 3 to 5 minutes. Add diced tomatoes (with their liquid), olives, bay leaf and white wine. Stir and cook 5 minutes more.
Add hot broth and drained chickpeas to the vegetables. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 10 minutes.
While stew cooks, whisk together olive oil and red wine vinegar in a salad bowl. Add lettuce and carrot and toss to combine.
Stir kale into the stew and season with salt and pepper to taste. Simmer 5 minutes more, or until kale has softened.
Spoon stew into bowls and enjoy with side salad.